This recipe was clipped from a newspaper, date is unknown but most of the recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.

Successful Meringue Recipe ClippingSuccessful Meringue

My meringues used to be so tough they would actually lift off the pie when I tried to cut them. I tried many recipes with no luck until a baker’s wife gave me this one that has proved quite successful.

1 tablespoon cornstarch
Enough water to moisten cornstarch
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
Few grains of salt

Moisten the cornstarch in the small amount of water. Stir in the 1/2 cup of boiling water. Cook until thick and clear. Cool. Beat the three egg whites until stiff, add salt and then add sugar gradually. Beat in the cooked and cooled cornstarch and beat until of the right consistency to stand in pretty peaks. Brown as usual in 375 degree F. oven.

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One Response to Successful Meringue – Vintage Recipe Clipping

Published 29 June, 2016 in 1:18 pm

I have a question regarding the oven which I am using. I have different options in baking- 1) baking up and down ; 2) baking up with infrared light and ventilaton ; 3) baking down with ventilation 4) only ventilation . I recently tried making the meringue recipe with the first option but they didn’t become tough. After 1,5 hours they were a little brownish on the edges and soft (the sugar has become caramelized). Can you help me? Thank you. :)

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